Chimichurri dressing

This version of the traditional Argentinian chimichurri sauce has been thinned down with oil, making it a great lighter dressing for a summer barbecue.

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 2 cups flat-leaf parsley finely chopped
• 4 garlic cloves, crushed
• 2 long red chillies finely chopped
• 2 tbsp chopped oregano
• 1 red onion finely chopped
• 80 ml sherry vinegar
• 1 lemon, juiced
• 2 limes, juiced
• 375 ml extra virgin olive oil

Will keep refrigerated for up to 3 weeks.

Makes 2½ cups

Instructions

Combine the parsley, garlic, chillies, oregano, onion, sherry vinegar, lemon juice, lime juice and the olive oil. Season with salt and pepper.

Serve as a sauce, use as a marinade for grilled meats or fish, or as a salad dressing.

Photography by Brett Stevens.  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.